Can anyone tell me the name of Polish bread and do they have a recipe for it?!
Can anyone tell me the name of Polish bread and do they have a recipe for it?
Answers:
There are several kinds:
POLISH RAISIN "KULICH" (BREAD)
1 pkg. yeast
2 tbsp. warm water
3/4 c. scalded milk
3 c. plain flour (or more if needed)
2 egg yolks
1/2 c. butter
1/2 c. sugar
1/2 tsp. salt
1/2 c. chopped raisins or candy fruit
Dissolve yeast in warm water in small bowl. Pour scalded milk over butter, sugar, and raisins. When cool, combine some flour and yeast mixture, about 1 1/2 cups of flour. Add egg yolks, beaten well. Mix rest of flour and salt. Mix dough well.
Knead lightly on floured cloth to round up dough. Put back into bowl and cover. Let rise for about 1 1/2 hours or until double in bulk. Shape dough into a round bun or other shape. Fit into well-greased pan (8 or 9-inch tube pan).
Let rise in warm place for 50-60 minutes. Bake at 350 degrees for 40-50 minutes. Makes 1 loaf. Brush with melted butter when done
POLISH HOUSKA (BRAIDED RAISIN - NUT
BREAD)
1/4 c. milk
2 pkg. dry yeast
1 tsp. sugar
3/4 c. milk
1 stick sweet butter, cut into chunks
3 eggs, lightly beaten
1/4 c. sugar
4 1/4 - 5 c. unbleached flour
1/2 c. slivered almonds
1/2 c. golden raisins, soaked in warm water until plump
1/4 c. chopped candied citron
1 tsp. salt
Heat 1/4 c. milk to lukewarm in small sauce pan. Add yeast and 1 teaspoon sugar. Set in warm place until mixture bubbles, about 5 minutes. Scald milk. Add butter; stir to melt. Let cool until lukewarm. Beat eggs in large mixing bowl. Add 1/4 cup sugar, salt, milk and yeast mixtures. Mix well. Gradually stir in 4 cups of flour or more as needed. Dough should be soft but not sticky. Stir in slivered almonds, raisins and citron.
Turn out onto lightly floured board. Knead 3 to 5 minutes or until smooth and slightly elastic. Place in greased bowl, cover with a clean linen towel and let rise in warm place until dough doubles in bulk, about 45 minutes to 1 hour. Punch down, knead on board 2 to 3 minutes. Return to bowl, let rise again until double, about 30 minutes. Punch down, divide dough into seven equal pieces. Roll each into a rope about 1 inch in diameter. Braid four ropes for base. Place on baking sheet that is covered with parchment paper, tucking under ends of braid. I do not use parchment paper, I grease the pan. Braid remaining three ropes, tucking under ends. Place on top of base, gently pushing down.
GLAZE:
1 egg yolk
1 - 2 tbsp. milk
Pinch of sugar
Mix together egg yolk, milk and pinch of sugar to make glaze. Brush surface with glaze. Let raise about 30 minutes. Brush with glaze again. Bake in middle of oven at 350 degrees for 45 minutes, more or less depending on oven, until toothpick comes out clean. If it browns quickly, cover loosely with aluminum foil. To serve, slice and serve with butter and jam.
POLISH BREAD/SWEET BREAD
1 pkg. yeast
1/4 c. warm water
2/3 c. scalded cool milk
2/3 c. or little less sugar
1 1/2 tsp. salt
1/2 c. melted butter
4 eggs
4 1/2 c. flour or more
1 c. raisins
Dissolve yeast in a cup with the warm water. Pour the scalded milk over the sugar, salt and butter in a large bowl. Let cool until lukewarm, then stir in the yeast. Add eggs and about 1/2 of flour. Beat thoroughly with a large whisk or wooden spoon. Stir in the rest of the flour and raisins.
Turn dough out onto floured board and knead 10 minutes. Put in a bowl, let rise until double. Turn out on floured board again. Knead a couple of minutes. Shape into a ball, put into a greased baking pan 3 inches deep by 8 inch diameter. Let rise until double, then bake at 350 degrees for 45 minutes to 1 hour
These are only a few Polish breads
*Sourdough starter: *
*Wholegrain Rye Polish Bread Recipe*
* *
Mix half cup of rye flour with 1/3 cup of lukewarm water, cover with a
kitchen towel and leave in a warm place for 3 days. Stir at least once
every day. When bubbles appear at the top of the mixture and sour odor
is released, the starter is ready. Some of the starter can be stored in
the refrigerator or dried up for next time.
* Ingredients: *
5 ? lbs wholewheat rye flour
4 cups water
3-4 tbs sourdough starter
salt
Mix a quarter of the flour with lukewarm water and sourdough starter and
leave in a warm place until the next day.
Mix half of the remaining flour with the blend prepared the previous
day. Let it rise for a few hours. Afterwards, add the rest of the flour
and salt to taste, and knead the dough until smooth. Form into two bread
loaves with wet hands, sprinkle the loaves with flour, and place on a
floured pan in a warm place to rise for a couple of hours or until they
almost double in size. Bake for 1- 1 1/2 hours at 375 degrees.
HOLIDAY BABKA
5-6 c. flour
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 c. warm water (104-115°F)
3/4 c. sugar
1 1/2 c. milk
1/4 lb. butter
3/4 c. golden raisins
1 tsp. vanilla
2 eggs, beaten
Note: The original recipe called for the use of fresh cake yeast, but active dry yeast may be substituted. In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm.
Crumble (or stir) yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.
Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough.
Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).
Punch down dough. Cover and let rise again. Punch down again.
Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.
Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.
Bake at 350°F 30-35 minutes for 9x5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.
This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays
Bread in Polish? "Chleb" is the name, pronounced as "hleb" - 'h' like in 'house', 'e' like in 'destiny'. I doubt if you can make a good one at home. Try to find a good shop with Polish food, or, even better, a Polish bakery.
Not sure of the name, there are quite a few results don't worry they all tell you how to make it : http://www.cooks.com/rec/search?q=polish...
There are a few to choose from here. The babka one is fab.